Ok, gang. This is my first attempt at a stout, or really any darker/bigger beer of any sort. I've been pretty much doing pales, bitters, IPAs and hefes but I wanted to get started on a good winter beer next. I'm a big fan of imperial stouts so that's what I was going after. But considering it's my first I may be overlooking something so I just wanted someone else to give it a good once over.
Here's what I come up with:
Style: Imperial Stout
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.78 gal
Estimated OG: 1.095 SG
Estimated Color: 52.5 SRM
Estimated IBU: 93.6 IBU
Estimated ABV: 8.57%
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item % or IBU
17.00 lb Pale Malt (2 Row) UK (3.0 SRM) 81.93 %
1.50 lb Roasted Barley (300.0 SRM) 7.23 %
1.00 lb Special B Malt (180.0 SRM) 4.82 %
0.75 lb Chocolate Malt (350.0 SRM) 3.61 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) 2.41 %
4.00 oz Challenger [7.50 %] (60 min) 74.5 IBU
2.00 oz Goldings, East Kent [5.00 %] (30 min) 19.1 IBU
1 Pkgs (with large starter) English Ale (White Labs #WLP002)
I then planned on mashing at 1.25 qt/lb at 152, fermenting at 64 for 4 weeks and then bulk aging until about Thanksgiving.
The only thing I had to go on for the recipe was more or less using 70-90% pale malt, about 10% roasted malt, and try to keep the IBU:SG ratio close to 1. But any suggestions or advice are welcome. Hoping to get this nailed down so I can brew it next week
Here's what I come up with:
Style: Imperial Stout
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.78 gal
Estimated OG: 1.095 SG
Estimated Color: 52.5 SRM
Estimated IBU: 93.6 IBU
Estimated ABV: 8.57%
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item % or IBU
17.00 lb Pale Malt (2 Row) UK (3.0 SRM) 81.93 %
1.50 lb Roasted Barley (300.0 SRM) 7.23 %
1.00 lb Special B Malt (180.0 SRM) 4.82 %
0.75 lb Chocolate Malt (350.0 SRM) 3.61 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) 2.41 %
4.00 oz Challenger [7.50 %] (60 min) 74.5 IBU
2.00 oz Goldings, East Kent [5.00 %] (30 min) 19.1 IBU
1 Pkgs (with large starter) English Ale (White Labs #WLP002)
I then planned on mashing at 1.25 qt/lb at 152, fermenting at 64 for 4 weeks and then bulk aging until about Thanksgiving.
The only thing I had to go on for the recipe was more or less using 70-90% pale malt, about 10% roasted malt, and try to keep the IBU:SG ratio close to 1. But any suggestions or advice are welcome. Hoping to get this nailed down so I can brew it next week